Nut Cookie Crust
A Uncategorized recipe with soft butter or margarine, brown sugar packed, all-purpose flour. Ready in 1h 25m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Mix butter or margarine and brown sugar in large bowl.
soft butter or margarine(1/2 c)brown sugar packed(1/3 c) - 2
Stir in remaining ingredients until crumbly.
- 3
Press mixture against bottom and sides of a 9 x 1 1/2-inch pie pan.
- 4
Preheat oven to 425°.
- 5
Pour prepared pumpkin mixture into crust.
- 6
Cover edges of crust with foil strips to prevent burning.
- 7
Bake 15 minutes, then reduce temperature to 350° for 45 to 55 minutes longer until knife inserted in center comes out clean.
- 8
Optional Topping: Beat 1 cup chilled whipping cream and 3 tablespoons packed brown sugar in a chilled, small bowl until stiff.
brown sugar packed(1/3 c)
Nutrition Facts
Per serving
Rate this recipe
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Nut Cookie Crust
A Uncategorized recipe with soft butter or margarine, brown sugar packed, all-purpose flour. Ready in 1h 25m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
8 steps- 1
Mix butter or margarine and brown sugar in large bowl.
soft butter or margarine(1/2 c)brown sugar packed(1/3 c) - 2
Stir in remaining ingredients until crumbly.
- 3
Press mixture against bottom and sides of a 9 x 1 1/2-inch pie pan.
- 4
Preheat oven to 425°.
- 5
Pour prepared pumpkin mixture into crust.
- 6
Cover edges of crust with foil strips to prevent burning.
- 7
Bake 15 minutes, then reduce temperature to 350° for 45 to 55 minutes longer until knife inserted in center comes out clean.
- 8
Optional Topping: Beat 1 cup chilled whipping cream and 3 tablespoons packed brown sugar in a chilled, small bowl until stiff.
brown sugar packed(1/3 c)
About this recipe
A Uncategorized recipe with soft butter or margarine, brown sugar packed, all-purpose flour. Ready in 1h 25m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
